Peppered Almonds Food

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

SPICY SUGARED ALMONDS

Steps:

• In a small bowl, stir together the cinnamon, cayenne pepper and 1 tablespoon of the sugar; set aside.
• In a 4-quart saucepan, combine 1/2 cup plus 2 tablespoons water and the remaining 1 1/2 cups sugar. Stir over medium-high heat until the sugar dissolves and the mixture boils.
• Add the almonds and stir constantly over medium-high heat until the water evaporates and the sugar starts to dry and turn gray. (The sugar mixture will start to foam and then start to dry and look like sand. This takes 5 to 6 minutes.) Continue stirring constantly until the sugar starts to melt and caramelize, coating about half of the almonds in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, 2 to 3 minutes.
• Sprinkle the cinnamon mixture over the almonds, stirring constantly, and immediately transfer to a baking sheet lined with parchment paper, spreading the almonds to separate. Cool completely, then break apart. Store the almonds in an airtight container for up to 2 weeks.

ROASTED RED PEPPER ALMOND DIP

Steps:

• 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
• 2. Add the remaining ingredients to the food processor and pulse until smooth.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

PEPPERED ALMONDS

Steps:

• Preheat oven to 400°F.
• Stir all ingredients in small baking pan to coat almonds.
• Arrange in single layer.
• Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes.
• Cool.

BLACK PEPPER ALMONDS

Steps:

• Preheat oven to 350 degrees F. Line Large baking sheet with foil. Lightly butter foil.
• Mix pepper and salt in small bowl.
• Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 tsp water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes.
• Transfer almonds to baking sheet. Using spatula and working quickly, separae almonds. Sprinkle remaining pepper mixture over.
• Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool.
• Note: Can be made 4 days ahead. Store airtight at room temperature.

BLACK PEPPER ALMONDS

Steps:

• Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
• Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)

PEPPERED ALMONDS

Steps:

• Preheat oven to 400°F. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes. Cool.

PEPPERS WITH FETA AND ALMONDS

Steps:

• Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli.
• But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least.
• When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes.
• Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it.

PEPPERED PLUMS WITH ALMOND ICE

Steps:

• To make the almond ice, put the milk in a pan with the ground almonds and sugar and bring to the boil. Simmer for 2-3 mins, then pour into a bowl and cool. Strain through a fine sieve, squeezing every last drop of milk and flavour from the almonds with the back of a spoon. Whisk together the almond milk with the condensed milk, adding a few drops of almond extract to taste, if you like. Churn in an ice cream machine for 15-20 mins, then freeze. Can be made up to 2 weeks ahead.
• Put a serving bowl for the almond ice in the freezer. Arrange the plums on a deep baking tray, cut side up. Mix together the crushed peppercorns and demerara sugar and sprinkle over the plums. Can be done up to 2 hrs ahead.
• Drizzle the maple syrup on top. Put under a preheated grill for 6-10 mins until the plums are tender.
• Now finish it in style. While the plums are grilling, scoop out spoonfuls of the almond ice into the chilled bowl. return to the freezer until the plums are ready. Arrange the plums on a platter and pour over the syrup from the tray. Serve warm with almond ice and flaked almonds.

GARLIC AND HOT PEPPER TOASTED ALMONDS

Steps:

• In a large fry pan, heat oil and butter together over medium heat until foamy.
• Add garlic and red pepper flakes and heat for 30 seconds.
• Add almonds, stirring constantly until coated and lightly toasted, about 5 minutes.
• Season with salt. Cool and store in an airtight container.

HONEY & SPICE ROASTED ALMONDS

Steps:

• Arrange almonds in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10-15 minutes or until golden brown, stirring once., In a small bowl, combine 1/4 cup sugar, salt and cayenne; set aside. In a large skillet, heat oil over medium heat. Add roasted almonds and honey; cook and stir for 2 minutes. Sprinkle with remaining sugar; cook 1 minute longer or until sugar is dissolved. Remove from the heat; add reserved sugar mixture and toss to coat., Immediately spread onto waxed paper; cool completely. Break into pieces. Store in an airtight container.